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Bamboo shoot miso-glazed and grilled three ways -- sansho-leaf miso, dengaku miso, and yuzu miso, cornetfish and celtuce stem dressed with fish roe, icefish sushi wrapped in a cherry leaf, baby turban shell coated with sea urchin, foie gras in an amber jelly, salmon rolled in a brocade pattern

The grilled hassun course is bamboo shoot dengaku, three ways. The bamboo shoot is rehydrated with rice bran and dried chili, then peeled, cleaned…

• ¥1,340

• Cook time 40 min

New-Greenery Style, Sea Bream Milt Tofu

This is the clear-soup course. After sautéing the spinach, I add a pinch of salt, bind it with egg white, cool it quickly, blend it, and pass it…

Clam shinjo

This is the clear-soup course. Stock from clams steamed with sake is combined with bonito dashi to make the soup base.

• ¥312

• Cook time 25 min

Horsehair Crab

Served in place of the sunomono. I use only the green, well-colored outer leaves of the Brussels sprouts. The celery dressing underneath is extremely…

Ark shell clam and pen shell clam

This is the appetizer course. The spring vegetables — hosta shoot, ostrich fern fiddlehead, and usui peas — are boiled to bring out good color. The…

• ¥370

• Cook time 20 min

Small clam adductor shinjo fried in a spiral pattern, crab cracker, sea bream cracker

This is the fried course. For the small clam adductor shinjo, raw fish paste is mixed with beaten egg, minced small clam adductor is folded in, and…

• ¥420

• Cook time 20 min

Turban shell dengaku with a twist, baby octopus and edamame with pickled-plum dressing, smoked daikon and cheese rolled into a spiral, sea bream roe jelly, conger eel sushi in bamboo leaf, lemon-simmered sweet potato, mountain yam and lotus root sandwich

This is a grilled hassun. Turban shell dengaku with a twist uses large shells of 350-400g, pan-seared in butter; asparagus and king oyster mushroom…

Chinese yam noodles, mock tofu, conger eel rolled around burdock root, young sweetfish in gabion-style sweet potato, Ishikawa taro with cheese miso

This is the appetizer course. For the gisei-dofu, I sauté tofu that has been passed through a sieve together with burdock, carrot, shiitake mushroom…

Long hijiki seaweed simmered wrapped in fried tofu skin, baby octopus simmered cherry-pink, shrimp glossy-simmered, shrimp-shaped taro, and small eggplant fried then simmered Dutch-style

This is the simmered dish course. For the long hijiki shinoda-ni, deep-fried tofu pouches are blanched to remove excess oil, opened, and spread with…

Ichibo Beef Wrapped in Pastry

This is the accompanying dish (aizakana), the course served between the grilled and simmered dishes. For the ichibo beef wrapped in pastry, rather…

New-Season Burdock Surinagashi

This is the clear-soup course. For the new burdock pureed soup, I add a little cocoa as a secret accent for depth — it pairs surprisingly well with…

Baby sweetfish thread-wrapped deep-fry in two colors, layered bamboo shoot fritter

This is a fried course. Baby ayu ito-maki: potato and purple sweet potato cut into long fine threads, soaked, parboiled, then coated with potato…

Grilled bamboo shoot, fat greenling grilled with sansho leaf buds

This is the grilled course. For the grilled bamboo shoot, I clean bamboo shoots that have been reconstituted by boiling in rice bran, cut them, and…

Spiny lobster and cockle

This is a specialty course. The Ise lobster is cleaned and pan-seared in sake until half-cooked. The cockle is also shelled and pan-seared in sake…

• ¥540

• Cook time 15 min

Round Eggplant Vessel with Baby Octopus and Crab

This is the chilled simmered course. For the round eggplant, I cut off the top third from the stem end, hollow out the inside, and deep-fry it. The…

Steamed Winter Melon, Noppei-Style

This is the nimono, a simmered dish. The noppei-style steamed winter melon is cooked almost entirely in a steamer: I blanch it there, simmer it in…

Pike conger and shiro-uri kaminari-boshi, mizore-ae dressing

This is the vinegared course. For the hamo (pike conger) and shiro-uri kaminari-boshi with mizore-ae dressing, I rinse the hamo in water, remove the…

Spiny Lobster with Fava Bean and Bracken Tossed in Bottarga, Whiting Chimaki-Style Sushi

This is the appetizer (sakizuke) course. For the whiting chimaki-style sushi, rolled in the style of a bamboo-leaf-wrapped rice dumpling, instead of…

Deep-Fried Hamo, Fugu-Skin Senkawa-Dofu

This is the appetizer. Deep-fried pike conger is a dish I learned 32 years ago from my late master, who taught me that its appeal lies in the crisp…